| 1 | Heat oil in large skillet over high heat. |
| 2 | Add onion; saute until soft, about 8 minutes. |
| 3 | Place in medium-sized bowl. |
| 4 | Add tomatoes to skillet, breaking up with spoon. |
| 5 | Add garlic and carrots. |
| 6 | Bring to boiling. |
| 7 | Lower heat; simmer, covered, 10 minutes. |
| 8 | Uncover and simmer 10 minutes. |
| 9 | Stir in basil and salt. |
| 10 | Set sauce aside. |
| 11 | Stem and wash fresh spinach. |
| 12 | Place in large pot over high heat; cook until wilted, about 3 minutes. |
| 13 | Drain and squeeze dry. |
| 14 | Cook lasagna noodles according to package directions. |
| 15 | Drain. |
| 16 | Heat oven to moderate (350°F).. |
| 17 | Line 9" springform pan with aluminum foil; grease foil. |
| 18 | Add ricotta, parmesan and pepper to reserved onion; stir to combine. |
| 19 | Trim lasagna noodles to fit pan. |
| 20 | Fit 4 noodles into pan, overlapping slightly. |
| 21 | Cover with one-third ricotta mixture, spreading evenly. |
| 22 | Top with one-third spinach, one-quarter sauce and one-quarter fontina. |
| 23 | Repeat two more times, using noodle trimmings as one layer. |
| 24 | Top with the last of the noodles, the remaining quarter of sauce and fontina. |
| 25 | Bake until hot, 50 minutes to an hour. |
| 26 | Let stand 5 minutes before serving. remove sides of pan |
